Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods
LIANG Jinxin, LI Shan, CHEN Xiaohong, YANG Juan, ZHAO Wenhong, BAI Weidong
Food and Fermentation Industries . 2021, (14): 307 -312 .  DOI: 10.13995/j.cnki.11-1802/ts.026162

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